Apple Cider Braised Pork Belly Crostini - New York Apple Association

Ingredients

• 6 New York state apples
• 1 gallon(s) New York state apple cider
• 1/4 slab raw pork belly
• 4 ounce(s) chopped raw apple wood smoked bacon
• 1 ounce(s) fresh baked French baguette
• 3-4 cup(s) baby arugula
• 6-8 ounce(s) triple creme brie
• 4 ounce(s) gorgonzola
• 4 ounce(s) shaved asiago
• 1 ounce(s) white onion
• 2 ounce(s) balsamic vinaigrette
• Extra virgin olive oil
• 3-4 ounce(s) brandy
• 32 ounce(s) chicken stock
• 2 ounce(s) NY maple syrup
• Dark brown sugar
• Kosher salt
• Freshly milled black peppercorn
• Adobo seasoning
• Coat the 1/4 slab of raw pork belly with extra virgin olive oil, liberal amount of kosher salt and freshly cracked black pepper.
• In a rondeau pot, heat extra virgin olive oil just until before smoke point.
• Sear pork belly slab on both sides until the fat is rendered down and skin is charred and crisp.
• Place pork belly in roasting pan and pour in the braising liquid mixture of the apple cider, the chicken stock, a coating of extra virgin olive oil, a splash of brandy, and a drizzle of maple syrup.
• Cover pan tightly with aluminum foil and finish in the convection oven at 275-300 degrees for 3.5-4 hours or until belly is tender and can cut easily with a fork.
• For the caramelized apple, onion and maple applewood-smoked bacon jam: Get sauté pan hot with extra virgin olive oil.
• Throw in the peeled/small diced NYS apple and sauté until caramelized with the onions and bacon.
• Lastly for the jam: fold in and melt 2-4oz of the crumbled Gorgonzola cheese and season with kosher salt, fresh cracked black pepper and brown sugar to taste, and a pinch of cinnamon and nutmeg.
• Deglaze the pan with the splash of brandy (about 4oz.) And add in a drizzle of the NY Maple Syrup.
• Allow to sauté until all ingredients are caramelized into a delicious jam.
• Prepare the crostini next by cutting the freshly-baked French baguette into even 3/4-inch slices on a bias.
• Place sliced baguette on a baking sheet and lightly brush both sides with extra vigin olive oil and season with kosher salt and fresh cracked black pepper.
• Bake crostini at 350 degrees for 10 minutes and allow to cool for a few minutes before topping it.
• Top crostini with a spread of the triple creme Brie, then the prepared honey-crisp apple, onion and bacon jam.